Matcha latte has taken over the social media - especially Instagram. Most of the recipes that I've seen use only 3 ingredients: almond milk, matcha and sweetener. To make it more suitable for the ketogenic diet, I prepare my matcha latte with coconut milk and a tablespoon of either coconut oil, MCT oil or Brain Octane oil - in a similar way that you would prepare Bulletproof coffee.
While matcha is very high in antioxidants and mind-calming amino acid (L-theanine), coconut milk and oil both provide a quick source of energy. Enjoy a cup for breakfast, afternoon snack or on a fat fast - it's a liquid fat bomb with 94% of calories from healthy fats.
Speaking of fat bombs, many thanks to Amy Berger of Tuit Nutrition for her review of my latest Fat Bombs Book!
Nutritional values (per serving)
|of which Saturated||27.8||grams|
|Magnesium||38||mg (9% RDA)|
|Potassium||186||mg (9% EMR)|
Macronutrient ratio: Calories from carbs (3%), protein (3%), fat (94%)
Ingredients (makes 1 serving)
Note: I received a free sample of Bulletproof Brain Octane Oil and Coffee, both of which I will review in a future post.
- First, you need to mix the matcha powder in hot water. You can use a bamboo whisk or a frappe maker/ milk frother.
- Add Brain Octane Oil and whisk again. Pour in a serving glass.
- To make the coconut milk froth, I used a milk frother. Apart from using a milk frother, I described other methods for frothing in my Low-Carb Cappuccino recipe.
Pour the frothy coconut milk in the glass with matcha. Optionally, sprinkle with more matcha powder, vanilla bean powder or cinnamon, and add your favourite low-carb sweetener or some Homemade Sugar-Free Honey.
Enjoy hot or let it cool down and add a few ice cubes :-)
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